Name: Camarones a la Diabla (Mexican Deviled Shrimp) Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 1 Tbsp olive oil; 3 large roma tomatoes; 1 small onion, roughly chopped, divided; 6-8 garlic cloves, finely chopped, divided; 5 dried guajillo chilis; 4 dried árbol chilis; ½ tsp oregano; ½ tsp cumin; 2 Tbsp butter; 1.5 pounds shrimp, peeled and deveined; ½ tsp salt (plus more to taste); ½ tsp pepper (plus more to taste); 1 tsp paprika; cilantro, for serving

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If you’re craving bold, fiery, and utterly irresistible flavors, the Camarones a la Diabla (Mexican Deviled Shrimp) Recipe is exactly what you need to bring some spice and excitement to your dinner table. This dish delivers a vibrant, smoky chili sauce that coats succulent shrimp in layers of heat and depth. The combination of dried guajillo and árbol chilies with fresh tomatoes, garlic, and aromatic spices creates a captivating experience in every bite. Whether you’re a seasoned spice lover or eager to try authentic Mexican flavors, this recipe makes a fantastic centerpiece for a memorable meal with friends or family.

Ingredients You’ll Need

A round brown ceramic bowl with a handle holds a thick red tomato sauce as the base layer, spreading evenly and filling the bowl almost to the top. On top of the sauce is a generous layer of cooked shrimp, pink-orange in color with some black pepper sprinkled across them, arranged haphazardly but covering most of the sauce. The shrimp have a slightly shiny and tender texture, with tails still attached. The bowl is placed on a white marbled surface, with no other items visible in the frame. photo taken with an iphone --ar 4:5 --v 7

This recipe uses simple yet essential ingredients that each play a crucial role in building the complex flavor profile. From the warmth of dried chilies and fragrant oregano to the freshness of cilantro and the tender juiciness of shrimp, every element is key.

Olive oil: A perfect base to sauté aromatics and develop rich flavor without overpowering the dish.
Roma tomatoes: They bring a subtle sweetness and body to the sauce for balance against the fiery chilies.
Onion: Provides a mild sharpness and depth, split between the sauce and shrimp cooking for layers of taste.
Garlic cloves: Adds pungent warmth and enhances the umami of the sauce and shrimp.
Dried guajillo chilis: The heart of the heat with a smoky and slightly fruity flavor tone.
Dried árbol chilis: For the sharp, spicy kick that gives the recipe its signature fiery temper.
Oregano: Brings an earthy, herbaceous note essential for authentic Mexican flavor.
Cumin: Offers a warm, nutty background that rounds out the chili spice beautifully.
Butter: Adds a luscious richness when cooking the shrimp and balances the sauce’s heat.
Shrimp: Fresh, peeled, and deveined for quick cooking and maximum flavor absorption.
Salt and pepper: Basic seasonings that elevate all the other ingredients.
Paprika: Gives an extra smoky dimension and vibrant color to the shrimp.
Cilantro: The fresh herb topping adds brightness and contrast to the bold sauce.

How to Make Camarones a la Diabla (Mexican Deviled Shrimp) Recipe

Step 1: Prepare the chili tomato base

Start by heating olive oil in a skillet over medium-high heat. Add the roma tomatoes, half of the chopped onion, and half of the garlic cloves. Sauté just until the ingredients begin to soften for a couple of minutes. Next, introduce the dried guajillo and árbol chilis and cook them alongside for 5 to 8 minutes. This step lets the chilies release their smoky, spicy aromas. Pour in about half a cup of water to deglaze and simmer together for 5 more minutes, creating the essential base for the sauce.

Step 2: Blend to create the sauce

Transfer the chili and tomato mixture into a blender or food processor. Add the oregano, cumin, salt, and pepper. Blend the ingredients until you have a perfectly smooth and vibrant sauce. This smoothness ensures every shrimp will be generously coated in all the fiery flavor the sauce holds.

Step 3: Season and cook the shrimp

Pat your peeled and deveined shrimp dry with a paper towel to help them sear nicely. Season them with salt, pepper, and paprika—this not only adds taste but also enhances their color. Melt butter in a hot skillet over medium-high heat, then sear the shrimp for about 3 to 4 minutes on each side until they’re opaque and just cooked through. Remove the shrimp to a plate to rest.

Step 4: Finish the sauce and combine

Using the same skillet, sauté the remaining onion and garlic until the onion becomes translucent and fragrant. Pour in the blended chili tomato sauce and let it simmer gently for 10 to 15 minutes. This simmering deepens the flavors and thickens the sauce slightly. Finally, add the cooked shrimp back into the skillet and toss them in the sauce, warming through so the shrimp soak in that irresistible heat.

How to Serve Camarones a la Diabla (Mexican Deviled Shrimp) Recipe

A close-up view of a shallow round white ceramic dish filled with several large shrimp covered in thick, rich red sauce, with a smooth and slightly chunky texture. The shrimp are fully coated and slightly curved, showing some fine details of their surface beneath the sauce. Bright green small chopped herbs are sprinkled evenly over the shrimp and sauce, adding contrast to the deep red color. The dish rests on a white marbled surface visible around the edges. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh cilantro leaves on top is essential. It adds a fresh, herbaceous note that contrasts with the spice and brightens up the entire dish beautifully. You can also add a squeeze of lime if you like a citrusy zing to enhance all the flavors.

Side Dishes

Serve this dish alongside Mexican staples like warm corn tortillas, fluffy white rice, or creamy refried beans. Each one serves as a cooling cushion to the heat and rounds out the meal wonderfully. A crisp side salad with avocado and radishes also adds a refreshing touch.

Creative Ways to Present

Try stuffing the delicious Camarones a la Diabla (Mexican Deviled Shrimp) Recipe inside freshly warmed taco shells with shredded cabbage and a drizzle of crema for an effortless taco night. Or serve it over a bed of creamy polenta or even zucchini noodles for a low-carb option. A colorful platter with assorted salsas and lime wedges encourages family style gatherings and sharing.

Make Ahead and Storage

Storing Leftovers

You can keep any leftover Camarones a la Diabla (Mexican Deviled Shrimp) Recipe fresh in an airtight container in the refrigerator for up to 2 to 3 days. The flavors might intensify overnight, making for an even tastier next-day meal. Just be sure to add a splash of water when reheating to loosen the sauce.

Freezing

If you want to save it longer, freeze the shrimp and sauce in a sealed container for up to two months. Because shrimp can get a bit rubbery if frozen too long, try to use it within this timeframe to enjoy the best texture and flavor.

Reheating

Reheat gently on the stovetop over low heat, adding a little water or broth to keep the sauce smooth and prevent the shrimp from drying out. Avoid overheating to keep the shrimp tender and the sauce deliciously thick.

FAQs

Can I use fresh chilies instead of dried ones?

While fresh chilies can work, they have a very different flavor and heat profile compared to dried guajillo and árbol chilies. The dried ones offer smokiness and depth critical for the authentic Camarones a la Diabla (Mexican Deviled Shrimp) Recipe taste.

What type of shrimp is best for this dish?

Medium to large shrimp that are peeled and deveined are best, as they cook evenly and quickly soak up the vibrant sauce. Fresh or high-quality frozen shrimp both work well.

How spicy is this dish?

It definitely packs some heat but balances spicy, smoky, and savory flavors. You can adjust the number of árbol chilies or remove seeds for milder heat without losing the essence of the recipe.

Can I make this recipe vegetarian?

You can replace shrimp with firm tofu or mushrooms and follow the same sauce procedure, though the overall experience will differ. The original Camarones a la Diabla (Mexican Deviled Shrimp) Recipe relies on the shrimp’s natural sweetness for balance.

Is this recipe gluten-free?

Yes, this dish is naturally gluten-free as long as you ensure your spices and ingredients have no hidden gluten additives. It’s a great option for those with gluten sensitivities.

Final Thoughts

If you’ve been searching for a dish that brings excitement, authentic Mexican heat, and a touch of elegance, the Camarones a la Diabla (Mexican Deviled Shrimp) Recipe is here to delight your taste buds. It’s simple to make yet offers complex and vibrant flavors that will quickly make it a favorite in your kitchen. I can’t wait for you to try it and experience the perfect marriage of fiery chilies and tender shrimp for yourself!